Chicken Diable
Submitted by MadMax
Whole chicken baked in a sticky honey-mustard glaze spiked with curry powder and butter. Basted until golden and glazed, this French-inspired classic is pure hands-off comfort food.
YIELD
6 servingsPREP
20 minCOOK
60 minREADY
80 min“Diable” means devil in French, and this baked chicken earns its name from the sharp bite of mustard and the sneaky warmth of curry powder hiding beneath a sweet honey glaze.
The technique is old-school simple: melt butter, stir in honey, mustard, curry, and salt, then roll the chicken pieces through it until they’re coated on every side.
As it bakes, the glaze caramelizes into a sticky, burnished shell that cracks to reveal juicy meat underneath.
Basting throughout the hour is the move that takes this from good to can’t-stop-picking-at-the-pan-drippings territory.
Variations
- Use Dijon mustard for a sharper, more French-leaning flavor
- Add a squeeze of lemon juice to the glaze for brightness
- Try this with bone-in thighs for richer, more forgiving dark meat
Chef Tips
- Place meaty side up after rolling so the thickest parts get the most direct heat
- Baste every 15 minutes for the best glaze buildup; each layer adds more sticky goodness
- Let the chicken rest 5 minutes after baking so the juices redistribute
Ingredients
Directions
Wash chicken, pat dry.
Melt butter in shallow baking pan.
Stir in rest of ingredients.
Roll chicken pieces in baking mixture to coat both sides.
Arrange meaty side up in dish.
Bake 375℉ (190℃) F for 1 hour or until tender and glazed.
Turn once and baste frequently.
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